Creamed Runner Beans

Trim the runner beans: That is, pull off the strings and cut away the ends. Cut into bite-sized pieces.

In a suitable pot, boil plenty of salted water with a pinch of baking soda. Add the runner beans and cook for a few minutes until al dente. Strain and drain.

In a frying pan or saucepan, slowly cream butter. Dust flour over the top and toast briefly. Pour in enough hot soup to make a plump sauce while stirring vigorously.

Stir cream until smooth, add and also boil vigorously. Add the green beans again and season with salt, pepper and a squeeze of lemon juice. If the sauce has become too thick, add hot soup again and reduce briefly.

Arrange the creamed green beans in bowls and serve.

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